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Salt and Vinegar Air Fryer Cabbage Wedges

Cabbage wedges kept intact by the core, air fried until the edges char and crisp, then hit with vinegar and salt like a salt-and-vinegar crisp.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 wedges
Course: Side Dish
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small green cabbage 2 to 2.5 lb, cut into 4 wedges with the core intact
  • 1.5 tbsp avocado or light olive oil
  • 3/4-1 tsp fine salt
  • 1/2 tsp garlic powder optional
  • 1/4 tsp black pepper
  • 2 tbsp white or apple cider vinegar
  • 1 tbsp crushed pork rinds optional, for crunch

Equipment

  • Air fryer
  • Sheet pan

Method
 

  1. Brush the wedges all over with the oil and season with the salt, garlic powder, and pepper, working it between the outer leaves.
  2. Preheat the air fryer to 390°F for 5 minutes.
  3. Cook 4 wedges at a time, 10 minutes, flip, then 6 to 10 minutes more, until the edges char and the centre is tender.
  4. Rest 2 minutes in the basket. Move to a tray, spritz with the vinegar, taste, and add a pinch more salt. Scatter pork rinds if using.

Notes

Keep the core in so the wedges hold together.
Beads of water on the cut faces mean too much salt too early, or damp cabbage — blot and re-season.
Vinegar after cooking, not before, so it doesn't steam the wedges soft.